Last weekend I got the best gift ever - an ice cream maker. Wait, it's better than an ice cream maker, it's an automatic ice cream maker. I'm in love with it in a slightly unhealthy way, because I have made 5 different kinds of ice cream since last Sunday (Sunday a week ago, not Sunday two days ago...)! My first experiment was with green tea ice cream from Annie's Eats. I love this ice cream, but nobody else around liked it because they aren't green tea fans. That was ok since there was more for me!
Now I seriously had no idea that you could make ice cream at home without eggs, because the recipes I had seen online use egg yolks in them. So after making the green tea ice cream, I looked in the Cuisinart recipe booklet and saw that fancy ice cream recipes use egg yolk, but basic recipes just use cream, sugar, whole milk, vanilla and other add-ins. I got to town with the ice cream making.
I made chocolate-mint ice cream with cocoa nibs. I made white chocolate ice cream with walnut pieces. I made cherry vanilla ice cream with sweet black cherries. And, I made vanilla. Good ole fashion vanilla and it was amazing! I'll be sharing that recipe today and some of the others will be posted at another time.
I guess I missed out on National Ice Cream month (today is the last day), but every day is an ice cream day - right? If you don't have an ice cream maker, buy one. You'll love it & you'll love the recipe for this vanilla ice cream. Enjoy!
Recipe for Basic Vanilla Ice Cream
1 vanilla bean, split lengthwise with beans scraped out
1/2 tsp. of pure vanilla extract (use a high-quality vanilla)
A dash of salt
1/2 cup of whole milk, well-chilled
1/3 cup + 2 tsp. of granulated sugar
1 cup of heavy whipping cream, well-chilled
Scape the vanilla beans into a very small bowl. Pour the vanilla extract over the vanilla beans and mix with a spoon. Add in the dash of salt. Set aside.
Pour the milk into a medium bowl. Add in the sugar, and then beat mixture with an electric hand mixer on low speed for 1 minute, or until sugar is fully dissolved. Stir in the vanilla mixture. Pour in the heavy cream, and then beat again on the lowest speed for about 10 - 15 seconds. Cover bowl and put in fridge for about an hour.
Once mixture has chilled, pour the mixture into an ice cream maker and follow manufacturer directions. After mixture has turned into ice cream (with my new ice cream maker, it takes about 25 minutes), scrape into a tupperware, cover and put in freezer to set. Enjoy!
Recipe Adapted from: Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker Instruction and Recipe Booklet
If you have never used an automatic ice cream maker before, please make sure to read over the instruction booklet first before using! Don't make the same mistake I did - I made the mixture before even freezing the ice cream bowl...
*I think I'm going to make some cantaloupe sorbet today!*